Rye sourdough pancakes

Healthier rye sourdough pancakes that you can serve with your favourite toppings. They can be made with either rye or wheat sourdough starter – I most often keep a rye starter at home, hence the idea for using it this way. As well as using sourdough, it was important to me to reduce the amount of baking powder or bicarbonate of soda while still getting light, fluffy pancakes, even with the heavier rye flour. They are wonderful, with a slightly nutty flavour from the rye flour. The recipe itself is simple; there is no need to leave the batter overnight to ferment, so they can be made more or less straight away if you have an active sourdough starter. The wheat version (made with wheat sourdough starter) has been my children’s favourite pancakes ever since. Highly recommended!

Ingredients for rye sourdough pancakes:

• 2 cups active rye sourdough starter*
• 1 large egg
• 60 g butter, melted
• 2½ tablespoons caster sugar
• ½ teaspoon bicarbonate of soda
• a pinch of salt
• a few additional tablespoons of plain or rye flour (depending on the hydration of your starter) ⇒ only add this after mixing the other ingredients and checking the consistency!

All the ingredients should be at room temperature.

Place all the ingredients in a bowl and whisk together until combined and you have a smooth batter with the consistency of slightly thick sour cream. The consistency of the batter will always depend on the hydration of your sourdough starter, so keep some extra plain or rye flour to hand. Sift a few tablespoons into the batter as needed to achieve the right consistency for the pancakes – start with 2 tablespoons and add more if necessary.

Fry the rye sourdough pancakes in a lightly oiled, preheated frying pan over a low heat until golden on both sides. Flip them over when the surface of the pancake is covered with bubbles. Serve with your favourite toppings.

* Fed a few hours earlier or the evening before.

Enjoy!